Grilled Lemon-Thyme Beef Steaks
Nothing whets the appetite like the smell of beef cooking on the grill! Come on, get that grill out, invite some friends over and enjoy yourselves!
4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds)
3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
- Combine seasoning ingredients; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.
Makes 4 servings.
Nutrition Information Per Serving (1/4 of recipe using top loin): 482 calories; 61 g protein; 3 g carbohydrate; 23 g fat; 732 mg sodium; 162 mg cholesterol; 11.4 mg niacin; 1.0 mg vitamin B6; 4.3 mcg vitamin B12; 6.0 mg iron; 11.2 mg zinc.
Recipe and photograph provided courtesy of the Beef Industry Council.